Kit Kat Cookies
Why do these round, flat confections bring us so much joy?
For one, it's such a mobile sweet snack that come in every texture you can possibly imagine. Crunchy, chewy, fudgy and so on. These days there are so many cookie visionaries that even a chocolate chip cookie sounds so boring. I can't keep up!
In my attempt to be cool and unique, I cut up a popular chocolate bar and placed it on top of Martha Stewart's chocolate cookie recipe. Easy enough!
Tip: When you place the name Kit Kat in front of any pastry or dessert, people are sure to rush in!
Kit Kat Cookies
- 8 ounces semisweet chocolate, roughly chopped
- 4 Tbsp. butter
- 2/3 + 1/4 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1 tsp. pure vanilla extract
- 2 Kit Kat Chunky, cut into half-inch slices
- Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
- In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets and place two slices of Kit Kat Chunky on top of each cookie. Bake until cookies are shiny and crackly yet soft in center, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
Adapted from Martha Stewart's Outrageous Chocolate Cookies.